This cobbler comes together quickly with the help of packaged pie dough. Tart Granny Smith apples—our favorite for baking—remain firm and pleasantly sharp after cooking. You could also experiment with Rome or Braeburn apples.
- 8 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
- 1/3 cup apple cider
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chilled butter, cut into small pieces
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 1 teaspoon water
- 1 large egg white, lightly beaten
- 1 tablespoon turbinado sugar or granulated sugar
How to Make It
Preheat oven to 350°.
Arrange apple in an 11 x 7-inch baking dish. Drizzle cider over apple.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over apple mixture.
Roll dough into a 12 x 8-inch rectangle. Place dough over apple mixture; fold edges under, and flute. Cut 3 slits in top of dough to allow steam to escape.
Combine water and egg white, stirring well with a whisk. Brush dough with egg white mixture; sprinkle evenly with turbinado sugar. Bake at 350° for 40 minutes or until crust is golden brown.